Half a pint of diced portabella mushrooms (the container they come sliced in is a pint)

1 jar of Organic Great Value Roasted garlic pasta sauce (I found it at Walmart)

A tab of organic no salt cream butter.

Organic Garlic powder

Salt to taste

Directions:In a large deep nonstick skillet, sauté diced mushrooms and onions on low heat with butter tab. Take your zucchini and cut them in half, then julienne them (long thin spears). Add the zucchini with a pinch of salt to skillet and turn your heat up too medium. Sauté until soft and some of the water has cooked out of it. 10 minutes or so. Just eyeball it. Add pasta sauce and sprinkle garlic powder fully over the top of the skillet in a thin layer. Mix up and let simmer for 3 or 4 minutes till fully mixed and heated through. When it’s bubbling it’s ready to serve.Variations:By all means, depending on how clean you’re eating, add meat and cheese. You can have chicken, ground hamburger, or shrimp and I think it would be great! Goat Cheese, Feta Cheese, Mozzarella cheese or Parmesan would be my first choices for cheese. You can add more onion and mushrooms as well and could even add diced tomatoes or grape tomatoes if you wanted. As for the zucchini, I was totally looking for something quick. You can peal them if you want. You could use a ribbon machine and make noodles out them so it’s more like actual noodles. If you do that you will need to cook them less time. They will soften quickly. You could also make them bite size by dicing them. Totally up to you. You can also change the butter for your favorite healthy oil. This is a great base recipe though! And it was yummy just like it is!!! I’m not eating meat except eggs right now and so this was my whole meal but it would be great as a side dish just like this as well!This recipe is just a concoction I made it because I’d fixed my husband my famous spaghetti and it’s almost my favorite dish in the world. I had to have something to keep me from sinking my mouth into it. Hope it helps y’all too!